Sticky almond and date shortbread

Method

1. Grease and line the cake tin with baking paper so it overhangs the edges. Heat the oven to 200°C/fan180°C/gas 6. In a mixing bowl, cream together the 100g butter and caster sugar with an electric hand mixer until pale and fluffy. Add the flour and mix into a smooth, dry dough using a wooden spoon (see John’s golden rules).
2. Work the dough lightly in the bowl until it just holds together, then press evenly and compactly into the lined cake tin. Prick the shortbread all over with a fork, bake in the heated oven for 10 minutes, then remove and allow to cool slightly.
3. For the topping, melt the butter, syrup and sugar in a small heavy-based saucepan over a medium heat. Once melted, add the flour and beat to form a smooth paste, then add the almonds and dates. Mix until evenly coated and distributed.
4. Spoon the nut mixture over the shortbread as uniformly as possible – it will even itself out in the oven – then bake for a further 12-13 minutes.
5. Remove from the oven and quickly lift the shortbread out of the tin, using the baking paper overhang. Leave to cool for about 10 minutes, then cut into 16 slices using a sharp knife. Cool completely on a wire rack before serving.